Famous Recipes - Pork Tenderloin Tandoori

If the traditional tandoori marinade from India is good on chicken and lamb, then it's gotta be great on pork, right?

Pork Tenderloin Tandoori

2 pork tenderloins, about 1 lb (450 g) each 1 cup (250 ml) plain yogurt 1/4 cup (60 ml) fresh lime or lemon juice 2 cloves garlic, finely chopped 1 Tbs (15 ml) paprika 1 Tbs (15 ml) ground coriander 1 tsp (5 ml) ground cumin 1 tsp (5 ml) turmeric 1 tsp (5 ml) cayenne pepper, or to taste Salt to taste

Trim the tenderloins of excess fat and silverskin. Cut them in half lengthwise almost all the way through (butterflied) and pound to a thickness of about 1/2 inch. Combine the remaining ingredients in a bowl and mix well. Place the tenderloins in a shallow baking dish and top with the marinade, turning to coat them completely. Marinate for 2 hours at room temperature or overnight in the refrigerator. Cook the tenderloins over hot coals or under a preheated broiler until firm to the touch and slightly pink in the center. Let the tenderloins rest, covered with foil, for 5 minutes before slicing. Serves 4 to 6.

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